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Bang Bang Chicken Recipe (Bang Bang Ji)

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Bang Bang Chicken is spicy sesame sauce poured over the steamed chicken. This is a perfect dish for hot summer days and goes great with beer!

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Bang Bang Chicken
Votes: 2
Rating: 5
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Course Chicken, Main Dish
Cuisine Chinese
Cook Time 20 minutes
Time for cooling chicken is not included in cook time.
Servings
people
Translator Get Francis Mug
Course Chicken, Main Dish
Cuisine Chinese
Cook Time 20 minutes
Time for cooling chicken is not included in cook time.
Servings
people
Translator Get Francis Mug
Votes: 2
Rating: 5
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Chicken
  • 250 g Chicken Thighs boneless
  • 1/4 tsp Salt
  • Pepper
  • 1 Long Green Onion (Naganegi) green part
  • 3 slices Ginger Root
  • 2 tbsp Sake
  • 2 tbsp Water
Sauce
Vegetables
  • 1 Cucumber
  • 1 Tomato
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let’s prepare the chicken thigh. Lightly rinse the chicken and thoroughly remove the water before cooking. Trim off the excess fat. Sprinkle the salt on both sides and rub it into the skin. Sprinkle the pepper on both sides. Then, lightly pat the seasonings.
    Let’s prepare the chicken thigh. Lightly rinse the chicken and thoroughly remove the water before cooking. Trim off the excess fat. Sprinkle the salt on both sides and rub it into the skin. Sprinkle the pepper on both sides. Then, lightly pat the seasonings.
  2. Place the chicken into a heavy pot. Place the green part of the long green onion and ginger root slices onto it. Add the sake and the water. Heat the pot on medium heat. Cover but leave the lid slightly off so that you can see inside.
    Place the chicken into a heavy pot. Place the green part of the long green onion and ginger root slices onto it. Add the sake and the water. Heat the pot on medium heat. Cover but leave the lid slightly off so that you can see inside.
  3. When it begins to boil, cover completely. Reduce the heat to low and cook for about 15 minutes. Then, turn off the burner and let the chicken sit in the broth for 5 to 10 minutes.
    When it begins to boil, cover completely. Reduce the heat to low and cook for about 15 minutes. Then, turn off the burner and let the chicken sit in the broth for 5 to 10 minutes.
  4. Now, the chicken is ready. Remove the long green onion and ginger root slices.
    Now, the chicken is ready. Remove the long green onion and ginger root slices.
  5. Place the chicken into a bowl and float it in a bowl of ice water to cool. Pour the remaining broth over the chicken. Avoid overcooling otherwise the fat in the broth will begin to coagulate.
    Place the chicken into a bowl and float it in a bowl of ice water to cool. Pour the remaining broth over the chicken. Avoid overcooling otherwise the fat in the broth will begin to coagulate.
  6. Let’s make the sauce. Combine the white sesame paste and sugar, and mix it thoroughly. Add the vinegar and mix again.
    Let’s make the sauce. Combine the white sesame paste and sugar, and mix it thoroughly. Add the vinegar and mix again.
  7. Add the soy sauce and combine the mixture thoroughly. Then, add the hot chili oil, chopped white part of the long green onion and ginger root. Finally, add the sesame oil and lightly stir the sauce.
    Add the soy sauce and combine the mixture thoroughly. Then, add the hot chili oil, chopped white part of the long green onion and ginger root. Finally, add the sesame oil and lightly stir the sauce.
  8. Let’s prepare the vegetables. Cut the tomato in half and remove the stem end. Slice it into 5mm (0.2") slices.
    Let’s prepare the vegetables. Cut the tomato in half and remove the stem end. Slice it into 5mm (0.2") slices.
  9. Remove the firm skins of the cucumber in a striped pattern. Cut the cucumber into 4 equal pieces. Then, slice the pieces into thin strips.
    Remove the firm skins of the cucumber in a striped pattern. Cut the cucumber into 4 equal pieces. Then, slice the pieces into thin strips.
  10. Remove the chicken from the bowl. Peel the skin and cut it into strips.
    Remove the chicken from the bowl. Peel the skin and cut it into strips.
  11. Tear the chicken into small pieces.
    Tear the chicken into small pieces.
  12. Arrange the tomato slices around the edge of a plate. Cover the center with the cucumber. Add the skin of the chicken.
    Arrange the tomato slices around the edge of a plate. Cover the center with the cucumber. Add the skin of the chicken.
  13. Arrange the shredded chicken onto it. Finally, pour a generous amount of the sesame sauce over it.
    Arrange the shredded chicken onto it. Finally, pour a generous amount of the sesame sauce over it.
Recipe Notes

Make sure to cool the chicken in the broth. This will keep the meat from drying out, making it moist and juicy.
Tearing the chicken makes uneven cuts, allowing the meat to hold more sauce.
The chicken broth is an excellent dashi stock so we recommend making your favorite soup with it.

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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Cooking with Dog

It takes a lot of time to make sesame paste, so we use packaged sesame paste sold in grocery stores in Japan. If you want to make it, please check the sesame product manufacturer’s article for instructions on how to make sesame paste.
https://translate.google.com/translate?sl=ja&tl=en&u=https://www2.katagi.co.jp/blog/2020/06/blog49.html
However, it will not be as smooth as the sesame paste available in stores.😊

On My Table
How do you make the Sasame Paste?

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